THAI-STYLE CHICKEN & SWEET POTATO PARCELS

Thai-style chicken & sweet potato parcels image

An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

Provided by Good Food team

Time 40m

Number Of Ingredients 8

Ingredients

25g creamed coconut (from a block)
2 tsp soft brown sugar
1 tsp fish sauce
2 tsp Thai green curry paste
½ sweet potato , peeled and cut into small cubes
1 small red pepper , deseeded and cut into small cubes
1 skinless chicken breast
handful coriander leaves and a few lime wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium